Breakfast sandwiches are delicious from the drive-through, but they can be quickly made at home, too. We promise, you can easily make a big batch of hearty breakfast sandwiches without spending the whole morning in your kitchen. Though bacon and sausage are great, there’s no need to leave vegetarians out of the fun. Check out these recipes to get started.
1. Avocado, Egg, and English Muffin Sandwich
First up is a recipe from Cookie and Kate, adapted from A Cup of Joe, for an avocado, egg, and English muffin sandwich. This perfect combo will fill you up the healthy way, and you can also add tomatoes, cucumbers, and sprouts to the sandwich for an added boost of veggies. This recipe serves 1 and comes together in no time at all.
- 1 whole-wheat English muffin, sliced in half
- 1 egg
- ½ teaspoon milk or water
- Sea salt
- Cooking spray or 1 to 2 teaspoons butter or oil
- Several small slices of Monterey Jack cheese
- Hot sauce
- ½ avocado, mashed
- Sliced red onion
- Small handful of arugula or sprouts
- Sliced tomato or roasted red pepper
- Thinly sliced cucumber
Directions: Slice your English muffin and toast. Heat a 9-inch nonstick skillet over medium heat.
Next, scramble the egg, adding your choice of milk or water and seasoning with salt.
Spray your hot skillet with cooking spray and pour in the scrambled egg. Once the egg is in the pan, swirl it to coat the bottom of the pan so the egg is evenly distributed. Make sure that the egg creates one even layer in the pan while it’s cooking. Place the cheese in the center of the egg mixture and add hot sauce if you wish.
Once the egg is set, fold each side over the middle and let it cook for another 30 seconds. Remove from heat and transfer to a plate. Top each muffin half with avocado. Place the cooked egg on one side, along with cucumber, tomato, arugula, and red onion. Top with your other muffin half and enjoy.
2. Gruyère, Fig Jam, and Arugula Breakfast Sandwich
If you want to be fancy yet efficient with your morning meal, this food formula from How Sweet It Is is for you. The contrast of sweet and savory flavors takes this breakfast sandwich over the top, and it’ll take you all of 20 minutes to make. For even more savory flavor, add a few slices of prosciutto. It’s sure to become a fast favorite.
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- ⅓ cup half-and-half
- 4 ounces Gruyère cheese, grated
- 1 pinch of nutmeg
- 1 cup fresh arugula
- 2 teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 slices whole-grain bread, toasted
- 2 large eggs, cooked as desired
- ⅓ cup fig jam
Directions: To make the Gruyère cheese sauce, add butter to a small saucepan over medium heat and wait for it to sizzle. Then, whisk in the flour and cook for one minute. Pour in the half-and-half and whisk until it thickens. Reduce the heat to low and add in the Gruyère, stirring until it melts. Lastly, stir in the nutmeg. Make sure the cheese sauce is kept over low heat until ready to use.
Dress arugula with olive oil, salt, and pepper.
Toast the bread slices and cook your eggs however you wish.
Once bread is toasted, spread fig jam on one side. On the other side, spread on the Gruyère sauce. Drizzle more Gruyère on top of the jam. Pile the arugula on one side and add the egg, and enjoy.
3. Poached Egg Sandwiches
If you like the idea of eggs Benedict but could do without the ham, this healthier spin on the brunch favorite from Chef Julie Yoon is for you. You can even throw arugula on your sandwich for a little extra greenery. Serve these sandwiches open-face or with two slices of bread.
- 2 ounces goat cheese, softened at room temperature
- 2 English muffins, split and toasted
- 1 tomato, cored, cut into 4 thick slices
- 1 small garlic clove, tip cut off
- 2 tablespoons distilled white vinegar
- 4 large eggs
- Arugula for topping
- Salt and pepper
Directions: Split and toast the English muffins. Rub the cut side of the muffins with the garlic clove and then spread on goat cheese. Next, layer tomato slices and arugula, seasoning with salt and pepper.
Fill a skillet nearly to the brim with water. Add vinegar and 1 teaspoon salt. Bring to a rolling boil. While the water is heating, crack eggs into 2 teacups, putting 2 in each.
After the water has reached a boil, reduce heat to a simmer and gently add eggs into skillet simultaneously. Turn off the heat right away, cover with a lid, and poach eggs.
After about 3 to 4 minutes, use a slotted spoon to lift eggs one at a time from the water. Lay the eggs on top of each prepared English muffin. Season eggs with salt and pepper to taste and serve immediately.
4. Roasted Tomato and Egg Grilled Cheese Sandwich
Grilled cheese for breakfast? This recipe from Naturally Ella will help you pull it off. Her roasted tomato and egg grilled cheese sandwiches are almost too good to be true, and this morning meal will help you kick all of your savory breakfast cravings. If you plan ahead, you can have your best meal in no time. The tomatoes will take almost 40 to 50 minutes to roast, but you can either prepare them ahead of time or go the canned route.
- ½ pound Roma tomatoes
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 clove garlic
- 5 to 6 basil leaves
- 2 eggs
- 3 to 4 ounces mozzarella
- 4 pieces of bread
- Olive oil for brushing
Directions: If roasting tomatoes, preheat oven to 400 degrees Fahrenheit. Slice tomatoes in half and toss with olive oil and salt. Place them on a baking tray and roast for 40 to 50 minutes, or until softened and beginning to brown.
Add clove of garlic to a food processor and pulse until minced. Add roasted tomatoes and basil, then pulse until you have a spreadable mixture. Meanwhile, cook your eggs in a skillet.
For assembly, brush olive oil on the sides of the bread facing out, then layer cheese, spread, and egg on the inner portion. Cook over medium-low in a skillet until cheese is melted and the bread is golden, 10 to 15 minutes.
5. Spinach, Feta, and Sun-Dried Tomato Egg Sandwich
This recipe for spinach, feta, and sun-dried tomato egg sandwiches comes from Smells Like Home. These sandwiches are a great example of a morning meal that will fill you up without filling you out since they’re loaded with fiber and protein. Whatever you do, don’t skip the feta.
- 2 teaspoons olive oil
- 2 cups fresh spinach, stemmed
- 4 sun-dried tomatoes, rinsed, drained, and chopped
- 2 eggs beaten with a dash of water
- Pinch of garlic powder
- ¼ teaspoon dried oregano
- Freshly ground black pepper
- 1 ounce crumbled feta
- 2 English muffins
Directions: Heat oil in a nonstick skillet over medium heat. Add spinach and cook until wilted. Next, add sun-dried tomatoes and cook for about 2 minutes longer.
Add the eggs to the pan along with garlic powder, oregano, and black pepper. Stir the eggs for about 5 minutes. Next, remove the pan from the heat. Stir in the feta. Divide the eggs between the English muffins, and enjoy.
6. Loaded Mexican Egg and Cheese Sandwich
This loaded Mexican breakfast sandwich from Gimme Delicious Food will wake you right up. We particularly love this dish because it requires just a handful of ingredients and 5 minutes of cooking time. For serious appetites, add some browned chorizo to the sandwich. And don’t forget to go heavy-handed on the salsa.
- 2 eggs
- ¼ cup shredded Mexican cheese or a slice of American cheese
- ¼ cup salsa
- 1 small clove of garlic, diced
- 2 teaspoon olive oil
- ½ teaspoon salt
- 2 toasted slices of bread
Directions: Heat skillet over medium heat. Add 1 teaspoon of olive oil and the garlic and sauté for 1 minute, stirring to prevent burning. Add the salsa and sauté for another minute. Remove from heat.
Heat a different pan to medium-high heat and let remaining olive oil heat for 30 seconds. Next, add the eggs and salt, then cook for 1 minute before flipping them and adding cheese. Cook for 1 more minute. Remove the egg and cheese from the pan. Build sandwiches with eggs, cheese, and salsa.